Muffuletta Dip is a quick appetizer to throw together for a taste of the Big Easy to celebrate Mardi Gras!
Inspired by the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad, this make-ahead recipe is a crowd-pleaser and comes together in 10 minutes, with a minimum of 1 hour chilling time up to 24 hours, allowing the flavors to meld.
adapted from Southern Living
This recipe makes approximately 4 cups and be easily adjusted.
1 cup Italian olive salad, drained (I substituted Giardiniera and some chopped green olives and capers since I couldn’t find Italian olive salad)
1 cup diced salami (about 4 oz.)
1/4 cup grated Parmesan cheese
1/4 cup chopped pepperoncini salad peppers
1 (2 1/4-oz.) can sliced black olives, drained (I used 2 cans)
4 ounces provolone cheese, diced
1 celery rib, finely chopped
1 red bell pepper, chopped
*1 tablespoons olive oil (* I added a little Newman’s Parmesan & Roasted Garlic Dressing)
1/4 cup chopped fresh parsley
Serve with: French bread crostini or pita chips
Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving. Stir in parsley just before serving. Serve with French bread crostini or pita chips. Store leftovers in refrigerator up to 5 days.
Leftovers make a tasty addition to cooked pasta and Italian dressing for a quick Muffuletta pasta salad, or can be used to top a pizza crust or flat bread, with grated provolone or mozzarella cheese for a Muffuletta pizza!
- 1 cup Italian olive salad, drained such as Boscoli Italian Olive Salad I substituted Giardiniera that I added some chopped green olives and capers to since I couldn’t find Italian olive salad.
- 1 cup diced salami
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped pepperoncini salad peppers
- 1 2 1/4-oz. can sliced black olives, drained
- 4 ounces provolone cheese, diced
- 1 celery rib finely chopped
- 1 red bell pepper chopped
- 1 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- Stir together first 9 ingredients. Cover and chill 1 to 24 hours before serving.
- Stir in parsley just before serving. Serve with French bread crostini or pita chips.
- Store leftovers in refrigerator up to 5 days.
- To use leftovers, toss in a Caesar salad or add to a flat bread or thin pizza crust along with additional grated provolone or mozzarella for a Muffuletta Pizza. Also good tossed with cooked rotini pasta and Italian dressing for a Muffuletta pasta salad.
Find more quick and easy recipes, party inspiration and cocktails for a taste of The Big Easy to celebrate Mardi Gras, HERE.
And an easy recipe for Homemade Italian Giardinera for Muffuletta Dip, HERE.
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